Author
Topic: Berry Beer (Read 1067 times)

I am going to add some blackberries to my fermentor this weekend. at what rate should I add? I heard blueberries are 1 pound per gallon. is it the same with blackberries? I also realize it depends berryness I really want.

The beer is in a secondary now. I was going to siphon it into a tertiary (7 gallon bucket) and add fruit. I have just added flavorings in the past but always wanted to add real fruit.

I would put the fruit in secondary. No need to transfer that much -- and you don't want to put it in a... quadernary?? . Only a tertiary if there's a bunch of fruit gunk you want gone. Less transferring beer=less chance of contamination issues and less work

In that case, definitely rack to a bucket. Freeze/thaw the fruit first, then rack the beer on top of it. You might need to add some fresh yeast, depending on how long it's already been in secondary. So after some time on the fruit in tertiary, you can rack to quaternary to help it clear.

How much fruit to add depends on the base beer and how strong of a fruit presence you want, so if you gave us some style/strength details we can better suggest lbs/gallon.

You could stretch a knee high nylon over your racking cane that will effectively strain all the floaters and sinkers from the fruit and go right from the secondary to the keg/bottling bucket. I do this when I dry hop or do fruit beers. Works wonderfully.